https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Buckwheat Crepes with Peaches & Coconut Cream

Buckwheat crepes 6
Ingredients

For the Crepes:

  • 4 Eggs
  • 2 Cups of Unsweetened Almond Milk (500ml)
  • 1 Cup of Buckwheat Flour (125g)
  • 1/4 Teaspoon of Vanilla Powder or 1 Teaspoon of Vanilla Essence

For the Peaches:

  • 1 Tablespoon of Coconut Sugar
  • 4 Peaches

For the Coconut Cream:

  • 1 Can of Coconut Milk, Chilled
  • 1/4 Teaspoon of Vanilla Powder or 1 Teaspoon of Vanilla Essence

These are such a treat. Have them for dessert or as a special weekend breakfast while juicy peaches are in season. The crepes are so easy and gorgeously light- just perfect with the vanilla coconut cream and sticky roast peaches.

Buckwheat crepes 4

Preheat the oven to 180’C. Slice the peaches and add them to a bowl. Sprinkle in the coconut sugar and toss them to coat. Spread them out on a baking sheet lined with parchment paper.

To make the crepe batter, add all of the ingredients to your blender and blend until smooth.

To make the cream, scoop the coconut cream from the top of a chilled can of coconut milk. Add it to a large bowl with the vanilla powder and whip until smooth and airy.

Heat a non-stick frying pan on medium-high heat and add a teaspoon of coconut oil. Using your blender as a jug, pour in about a tenth of the crepe batter and swirl it around the pan in a thin layer. I like to go up the sides a little so they go nice and crisp. Cook on each side for about 45 seconds. Repeat with the rest of the batter, adding coconut oil as needed.

When half of the crepes are done, pop the peaches in to bake at 180’C for about 5-7 minutes until soft and sweet.

Serve the crepes with the coconut cream and warm peaches.